Chef Kim Dae-seok's Spicy Gochugaru Pepper and Anchovy Stew.
BraisingIngredients
- 250g of green chili peppers.
- 1 tablespoon of cooking oil.
- 0.5 teaspoons of minced garlic.
- 1/2 tablespoon of doenjang (Korean fermented soybean paste).
- A handful of large anchovies.
- 1 tablespoon of anchovy fish sauce.
- 1 tablespoon of Jocheong rice syrup.
- 300ml of bottled water (200ml + half a cup).
- 0.5 teaspoon of black sesame seeds.
Instructions
Heat one tablespoon of cooking oil in a pan over medium heat. Add the green chili peppers and stir-fry for 2 minutes to remove any bitterness.
Add 0.5 teaspoons of minced garlic and stir-fry until the aroma of garlic is released.
Make a small indentation in the center of the pan and pour in 200ml of purified water. Then, increase the heat to medium-low.
Dissolve 0.5 teaspoons of doenjang (Korean fermented soybean paste) and spread it on a plate. Then, sprinkle a handful of coarsely chopped anchovies over the doenjang and cover them with sliced chili peppers.
Cover the pot and simmer over medium heat for 5 minutes.
Open the lid, reduce the heat, and then add 1 tablespoon of anchovy fish sauce and 1 tablespoon of jocheong (Korean rice syrup).
Add half a cup of water to create a slightly thick broth, then simmer over low heat for another 7 minutes.
Turn off the heat, sprinkle with sesame seeds, and serve the Korean radish.